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Reverse Seared Porterhouse Steak

Reverse Seared Porterhouse Steak

By Amanda Haas

This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse sear for big time, beefy flavor.

Prep Time

10 Minutes

Cook Time

50 Minutes




Number of People Serving


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Units of Measurement:
2 (2 lb) dry-aged porterhouse steaks
kosher salt
8 Cup arugula
extra-virgin olive oil
freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese


  • 1

    Two hours before cooking, remove the steaks from the refrigerator and allow to come to room temperature. Pat dry with a paper towel.

    • 2  (2 lb) dry-aged porterhouse steaks

  • 2

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 3

    Season both sides of steak with a generous amount of salt. Place steaks on grill and cook for 30 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat reads 120℉.

    225 ˚F / 107 ˚C

    120 ˚F / 49 ˚C

    Super Smoke

    •  kosher salt

  • 4

    Remove steaks from grill and turn the grill temperature up to 500°F.

    500 ˚F / 260 ˚C

  • 5

    Place the steaks back on grill and sear on both sides for 3 minutes or until desired internal temperature is reached, 125℉ to 130℉ for medium-rare. Remove from grill and let rest 10 minutes before slicing. Slice the meat against the grain into 1/2-inch thick slices.

    500 ˚F / 260 ˚C

    125 ˚F / 52 ˚C

  • 6

    To serve, place the arugula on a large platter. Drizzle arugula with olive oil and sprinkle with salt. Place the sliced steak and its juices on top of the arugula.

    • 8 Cup arugula

    •  extra-virgin olive oil

  • 7

    Add a fresh grinding of pepper over the steak and shave the Parmigiano-Reggiano over the top of the steak. Enjoy!

    •  freshly ground black pepper

    • 3 Ounce Parmigiano-Reggiano cheese

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